An Unexpected Cookbook: Shortbread

Shortbread

I LOVE shortbread, you guys. I love it. A lot. It’s not only easy to make, but it’s really difficult to screw up!

This recipe was super easy, and actually used less sugar than the recipes I’ve used in the past. Then again, this is a more authentic recipe and less Christmas-based than my usual one.

First step is to cream together the butter and sugar until smooth.

There’s an option at this point to add in extra flavors, but I stuck with the main/classic recipe that excluded additional ingredients. Plus, there was no “optional” ingredients listed at the top of the recipe, so I didn’t buy them.

Then add in the flour and salt and combine thoroughly.

The dough was then rolled into a log shape, sliced with a knife into circles (or you can roll out and use cookie cutters if you want), and placed on a buttered baking sheet.

Note that they don’t tell you how thick to slice the shortbread; maybe that doesn’t matter.

Into the oven it goes! The recipe says 18-20 minutes, but I took mine out at 15 minutes and they were cooked perfectly.

Taste: 10/10

This was so delicious! I thought it wouldn’t be as tasty because there’s less sugar, but that wasn’t the case at all.

It’s very dry, so definitely best served with tea, but oh so buttery! And there’s just the right amount of salt!

Difficulty: Easy

Just combine ingredients, roll into a log, slice off pieces, and bake in oven. And there’s only 4 ingredients to worry about!

Cost: Cheap

You probably already have the ingredients in your cupboard/fridge: butter, sugar, flour and salt.